Download on the App Store
17416d71 4c8f 4b8e a3c7 4580c64747ab  2016 04 16 21 03 28
Madeline Carpenter
Madeline Carpenter

Crêpes! Blend up:

2 eggs
about 1 and 1/4 cup of almond milk
1 cup flour
3 tbsp melted butter
2 tbsp sugar
and a pinch of salt
toppings and fillings

You can use an electric mixer with a whisk attachment, but I find a blender is faster, easier, and involves less clean-up. Most authentic crêpes will call for a small amount of high quality milk and use water as the other liquid, but I forgo both and use a thin-consistency, unsweetened almond milk. It's just a personal preference, and the flavors work nicely together. You can always fool around with the liquids until you find a ratio that works for you. Let the mix sit in the fridge for at least an hour (I leave it overnight). Heat up lots of butter (we're cooking French food, it's a must!) in a crepe pan or just a heavy duty skillet. The temperature has to be just right– too hot and the batter will cook before spreading. Ladle in maybe 1/4 cup of batter at a time, cook for a minute or so, then flip and cook for another ~30 seconds. I served these ones sprinkled with powdered/icing/confectioner sugar and drizzled with chocolate sauce, alongside fresh berries and whipped cream! #crepes #crêpes #breakfast #dessert